Coffee product and method of making tehe same.



TJ'NITED s rnras PATENT onurca.

WILLIAM J. EWING, OF ROLAND PARK, MARYLAND, ASSIGNOR TO THE COFFEE PROD- 'UCTS COMPANY, A CORPORATION OF MARYLAND.

COFFEE PRODUCT AND METHOD OF MAKING- THE SAME.

No Drawing.

To all whom it may concern."

Be it knownv that I, WILLIAM J. EWING, a citizen of the United States, residing at Roland Park, in the county of Baltimore tact with the coffee at a temperature of approximately 240, and corresponding pressure, for a suflicient length of time to abstract the essence from the 'cofi'ee. Preferably, for each pound of coifee, approximately two quarts of water are used. The time required for making the extract, with water at this temperature, varies from five to ten minutes, according to the degree to which the cofi'ee has been roasted. As the extract is obtained in a closed vessel, all the aromatic flavors of the coffee are retained. The liquid extract of coffee thus obtained is then separated from the residue,.and the extract is then concentrated in a suitable Specification of Letters Patent.

Patented June 5, 1917.

Application filed December 22, 1916. Serial No. 138,328.

for use in. the form of tablets, or wafers,

each containing suflicient of the extract to make one cup of coffee.

In using the product, one of the tablets or wafers, placed in a cup of hot water, dis solves at once and forms a cupful of coffee free from grounds.

After experimenting with various'starches in the making of this coffee product, I have found starch from the tapioca root to be most desirable, as tablets or wafers in which it is incorporated dissolve almost instantly upon being deposited in hot Water.

What I claim is:

1. The method of preparing a coffee product which comprises treating roasted pulverized coffee with hot water to form a liquid extract of coffee, concentrating the extract to a sirupy consistency, mixing a relatively small percentage of water-soluble starch with the concentrated extract and drying the resulting product.

2. The method of preparing a cofiee'product which comprises treating roasted pulverized coffee with super-heated water, in a closed vessel, to form a liquid extract of coffee, concentrating the extract to a sirupy signature.

WILLIAM J. EWING. 

